S'meeses Mascarpone Custard Ice Cream
The mascarpone is this recipe's secret ingredient, making the ice cream ultra rich and tremendously creamy. The mix-ins are remnants of a new summer tradition - one that I hope you'll love just as much as I do!
  • 8 egg yolks
  • 8 oz sugar
  • 2 c whole milk
  • 1 c heavy cream
  • 1 (8oz) container mascaspone cheese (I used Belgioioso)
  • ½ tsp salt
  • 20 mini marshmallows
  • 1 tsp vanilla
  • 5 graham crackers, crumbled
  • 6 peanut butter cups, chopped roughly
  • Granola, to serve
  1. In a medium-sized bowl, whisk together the yolks and the sugar. Set aside.
  2. In a saucepan, combine the milk and cream. Bring to a bare simmer, stirring occasionally. When the liquid begins to bubble, use a ladle to scoop about ½ c of the hot liquid into the yolks, whisking while pouring so the yolks don’t curdle. Scoop in another ½ c, whisking to combine, then pour the eggy mix back into the saucepan on the stove.
  3. Whisking constantly, continue cooking over medium heat until thickened, about five minutes. The custard should not run if you dip a wooden spoon into the pan and run your finger in a straight line through it. Pour the cooked custard into a large bowl, and whisk in the mascarpone and the salt. Press a sheet of plastic wrap directly onto the surface of the custard. Refrigerate overnight, or at least 8 hours.
  4. About an hour before you are ready to freeze the custard, place the marshmallows on a sheet of parchment paper with plenty of room between. Place under a hot broiler and let cook until golden brown, about 4 minutes. Let cool until the pan is comfortable to move without an oven mitt, then place in the freezer.
  5. Pour the chilled custard into your ice cream maker along with the vanilla. Churn according to the manufacturer’s directions. in the last minute, peel the frozen marshmallows off the parchment and drop into the ice cream maker along with the graham cracker crumbs and peanut butter cups. Let churn to distribute, then freeze, sealing tightly with plastic wrap, until solid, about 4 hours.
Recipe by Whisk Kid at https://whisk-kid.com/2015/06/grown-up-camping-smeeses-mascarpone-custard-ice-cream.html